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Better Brewing Through ChemistryNiny RaoThomas Jefferson University
Some like it hot\u2026and some insist on cold brew.\xa0Niny Rao knows that taste is subjective and has dedicated her research to learn more about the sensitive chemistry of coffee in order to give brewers the tools to make it to their liking.\xa0Rao is an associate professor of chemistry at Thomas Jefferson University; press play to hear her reveal the truth about whether the cold brew is actually less acidic than coffee brewed at higher temperatures, which coffee has more antioxidants, and to learn about the other variables that go into this important part of our daily grind.
Contact Rao through email at niny.rao@jefferson.edu or visit her on Twitter @NinyRao.